Easy Antipasto

Recipe from

Coastal Living


3/4 pound thinly sliced Italian meats
3/4 pound assorted cheeses
3/4 pound assorted olives, drained
1 (7-ounce) jar roasted sweet red peppers, drained
1 (6-ounce) jar marinated artichokes, drained
1 (10-ounce) jar pepperoncini salad peppers, drained
1 (8-ounce) container commercial hummus


Arrange all ingredients on a platter or on small serving plates. Serve with French bread and assorted crackers.

Note: Caroline selected a tomato-basil torte, Boschetto Italian cheese, fresh garlic-herb goat cheese, thinly sliced prosciutto, salami ,and mortadella from her local market.

May 2001
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